Pumpkin pie turned into a popsicle! These pumpkin pie popsicles with chocolate chips are a unique, frozen spin on your favorite Fall treat. SO DELICIOUS!
Alright alright alright. What the heck Thanksgiving. When did you decide to show up so quickly? I’m still relishing in the October buzz of loving the sunny but crisp rays and the piles of leaves I throw my dog into hoping she’ll act like a puppy again. (yes, I do that. So shoot me). What is this only about a week away BS!? Ah man……. I haven’t even had any cranberry anything yet, and usually by now I’m all cranberried out and wearing mumus around the house to hide my sugar bulges. Oh well…. you are here and I will just to have to bust out the stretchy pants and enjoy it already.
These popsicles are really quite simple, but I maaaay have
ruined transformed all but 3 of them into weird icy chunky ice cream. Which sounds freakin gross doesn’t it? Well, I am an impatient SOB (or erm….. DOB? you know, for daughter), and my roommate and I got all crazy about pulling on those popsicles sticks as hard as we could to get the pops out too early. Woopsies! All the sticks came out without the pops. Except 3. One I ate. 2 I photographed and will show off like I’m talented. The rest, well, one was eaten like weird icy chunky ice cream. He said it tasted good, which they do, but who wants a mangled popsicle in a bowl? Ha! I am so impressive. Errrrrrrday day friends. Errrrrrday.
- 1 oz can pumpkin puree 14
- 1 1/4 cup sugar
- 1 cup water
- 1 Tablespoon pumpkin pie spice
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
Blend all of the ingredients together in a large bowl*. Fold in chocolate chips. Pour into popsicle molds and place in the freezer for 45 minutes. Add popsicle sticks and freeze overnight. Carefully remove popsicles from molds and store in plastic baggies in the freezer for up to 2 weeks.
*Blending in a blender will whip the cream a bit to make a more fluffy like consistency. Stirring in a bowl will result in a more gelato like consistency.
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